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MILKBREAD WITH LAVENDER HONEY BUTTER
baked fresh daily, served warm 940 cal | 6
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BURRATA WITH PROSCIUTTO
charred campari tomato, prosciutto, wild arugula, toasted garlic crostini 650 cal | 15
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SWEET CHILI CALAMARI
lightly breaded, tossed with sweet chili sauce 870 cal | 19
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YELLOWTAIL CRUDO*
ponzu, gochugaru flakes, carrot-cucumber slaw 160 cal | 27
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BLACK TRUFFLE FILET TARTARE*
golden potato pave, black garlic truffle aioli, onions, capers, parmesan reggiano 570 cal | 25
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MUSHROOM BRIE SOUP
garnished with roasted maitake, truffle oil 250 cal | 10
served with french fries 550 cal
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FLEMING'S PRIME STEAKHOUSE BURGER*
signature beef blend, wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce, Fleming's butter pickles 930 cal | 19
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GRILLED CHICKEN BURRATA SANDWICH
sun-dried tomato, caramelized onion pesto, arugula, focaccia 830 cal | 17
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SLICED FILET MIGNON SANDWICH*
arugula, caramelized onions, garlic-herb aioli, toasted focaccia 860 cal | 29
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LOBSTER ROLL
connecticut-style, warm butter poached, fresh chives, lemon, toasted brioche bun 1020 cal | 28
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GRILLED CHICKEN CAESAR SALAD
romaine, fresh grated parmesan reggiano, fried capers, crispy prosciutto 500 cal | 18
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BABY KALE & BEET SALAD**
shaved brussels sprout, quinoa, roasted red beets, dried cranberries, grapefruit, crumbled goat cheese, sweet & spicy walnuts, julienned radish, apple cider vinaigrette 650 cal | 17
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STEAKHOUSE FILET CHOPPED SALAD*
romaine, cucumber, campari tomato, red onion, danish blue cheese, focaccia, sweet herb vinaigrette 860 cal | 30
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YELLOWFIN TUNA POKE BOWL*
tamanishiki rice, avocado, carrots, cucumber, pickled red onion, spicy aioli, crispy rice pearls 890 cal | 25
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SHELLFISH LOUIE SALAD
north atlantic lobster, colossal shrimp, king crab, celery, capers, pickled onion, campari tomato, baby iceberg, brandy mustard cream, agave lime vinaigrette 420 cal | 26
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MUSHROOM & TOMATO RAGOUT PASTA
cavatappi, burrata, campari tomato, torn basil 890 cal | 21 / Add Chicken (150 cal) +4 | Add Shrimp (110 cal) +6
served with your choice of mushroom brie soup (250 cal) or Fleming's salad (170 cal)
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SEARED YELLOWFIN TUNA*
pepper crusted, carrot-ginger puree, arugula, pickled onion, campari tomato 600 cal | 29
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SEARED OR A KING SALMON*
barbecue glaze, garlic sesame fried rice, shaved brussels sprout, fresh coriander 1300 cal | 32
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STEAK FRITES*
6 oz prime new york strip, chimichurri, golden potato pave, tarragon aioli 1300 cal | 29
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CABERNET FILET*
6 oz hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sauteed spinach, campari tomato 570 cal | 34
Enhance your USDA Prime or Classic Cut with shaved black truffle (10 cal) or a trio of artisanal butters (440 cal)
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1470 cal | 20 oz | 66
-
1000 cal | 16 oz | 55
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590 cal | 11 oz | 54
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440 cal | 8 oz | 46
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Kagoshima Prefecture BMS 10-12 A5+ served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt 640 cal | 4 oz | 140
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PARMESAN TRUFFLE FRIES
served with tarragon aioli 1390 cal | 8
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ROASTED ASPARAGUS
herb-butter 150 cal | 14
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CRISPY ROSEMARY POTATOES
served with tarragon aioli 440 cal | 7
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FLASH FRIED BRUSSELS SPROUTS
agave, lemon aioli, parmesan 730 cal | 13
6 oz. Red, White or Rose: 150 cal; Bottle Red, White, Rose: 650 cal; Sparkling Bottle: 600 cal
Sparkling
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MIONETTO
Avantgarde Prosecco, Treviso Italy, NV | glass | 11 / bottle
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SCHRAMSBERG
Blanc de Blanc Sparkling, North Coast | glass | 27 / bottle
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MISSING THORN by AARON POTT
Sparkling Rose Alcohol Removed | glass | 15 / bottle
White Wines
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GIESEN ESTATE
Sauvignon Blanc, Marlborough, New Zealand | glass | 11 / bottle
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PASCAL JOLIVET
Attitude, Sauvignon Blanc, Loire Valley, France | glass | 18 / bottle
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CAPOSALDO
Moscato, Provincia di Pavia IGT, Italy | glass | 11 / bottle
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LOOSEN BROS.
Dr. L, Riesling, Mosel, Germany | glass | 11 / bottle
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CHATEAU D'ESTOUBLON
Roseblood Rose, Provence, France | glass | 15 / bottle
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BARONE FINI
Pinot Grigio, Valdadige DOC, Italy | glass | 9 / bottle
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BENZIGER
Chardonnay, California | glass | 9 / bottle
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DIATOM
Chardonnay, Santa Barbara | glass | 18 / bottle
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CROSSBARN by PAUL HOBBS
Chardonnay, Sonoma Coast | glass | 24 / bottle
Red Wines
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CALERA by DUCKHORN
Pinot Noir, Central Coast | glass | 16 / bottle
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A TO Z WINEWORKS
Pinot Noir, Oregon | glass | 16 / bottle
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ROCCA DELLE MACIE
Chianti Classico DOCG, Tuscany, Italy | glass | 15 / bottle
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EMMOLO
Merlot, Napa Valley | glass | 24 / bottle
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MOLLYDOOKER
The Boxer, Shiraz, South Australia | glass | 19 / bottle
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CATENA
Vista Flores, Malbec, Mendoza, Argentina | glass | 15 / bottle
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SALDO
Zinfandel, California | glass | 17 / bottle
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FRANCISCAN
Cabernet Sauvignon, California | glass | 12 / bottle
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QUILT
Cabernet Sauvignon, Napa Valley | glass | 22 / bottle
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DAOU VINEYARDS
Cabernet Sauvignon, Paso Robles | glass | 18 / bottle
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LEVIATHAN
Red Blend, California | glass | 24 / bottle
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ORIN SWIFT
Abstract, Red Blend, California | glass | 28 / bottle
Wine Flight
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Pretty in Pink Wine Flight
explore three 2 oz expressions of rose: LUCIEN ALBRECHT, CHATEAU D'ESTOUBLON, BANFI | three 2 oz glasses | 15
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ARTISANAL MARGARITA
Tequila Ocho Plato, Cointreau, tajan rim & dried lime 300 cal | 18
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STRAWBERRY FIELDS
Grey Goose vodka, fresh strawberries, Dolin Blanc vermouth, lemon & honey 250 cal | 18
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ON CLOUD 9
Tito's Handmade vodka, Giffard Lichi-li, house-made blueberry syrup & lemon lace 280 cal | 18
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PINEAPPLE CASTAWAY
Diplomatico Planas rum, fresh mint, tropical pineapple & Fever-Tree Sparkling Lime & Yuzu 160 cal | 18
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THE BUTTERFLY EFFECT
St-Germain Elderflower liqueur, Mionetto prosecco, lime & transformative tea 180 cal | 17
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SMALL BATCH SMASH
1792 Small Batch bourbon, softly muddled mint, maple syrup & lemon 230 cal | 17
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GOLDEN STATE OF MIND
Seedlip Grove 42, pineapple, Monin Golden Turmeric syrup & Fever-Tree Ginger Beer 90 cal | 13 / make it a cocktail with Ketel One vodka
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ESPRESSO YOURSELF
Seedlip Notas de Agave, house-made vanilla-sage syrup, freshly brewed espresso 70 cal | 13 / make it a cocktail with Don Julio Blanco tequila
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HERB YOUR ENTHUSIASM
Lyre's Dry London Spirit, fresh herbs, muddled cucumber & Fever-Tree Sparkling Lime & Yuzu 70 cal | 13 / make it a cocktail with Hendrick's gin
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BLACKBERRY LAVENDERADE
ripe blackberries, lemon, Monin Lavender syrup & sparkling water 120 cal | 8
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TOST
sparkling white tea with notes of cranberry and ginger 50 cal | 13
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TROPICAL TEE
aromatic mint, freshly brewed tea, tropical juice blend 110 cal | 8
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ICED TEA
0 cal | 6
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ACQUA PANNA
0 cal | 9
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SAN PELLEGRINO
0 cal | 9
2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information is available upon request.
cal represents calories
With the guidance of registered dietitians, we have prepared this menu based on the most current information available from our suppliers and their stated absence of gluten within these items. Please be aware that because our dishes are prepared-to-order, during normal kitchen operations, individual foods may come into contact with one another due to shared cooking and preparation areas. Thus we cannot guarantee that cross-contact with foods containing gluten will not occur. We encourage you to carefully consider your dining choices and your individual dietary needs when dining with us. When placing your order, please let your server know that you are ordering a gluten-free menu item.
*Consuming raw or undercooked meats (such as rare/medium rare), poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.
**Item contains or may contain nuts.